JPS641101B2 - - Google Patents

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Field of Application The present invention relates to a method for producing confectionery using a sponge cake as an outer shell, and more specifically, the present invention relates to a method for producing a confectionery using a shell made of a steamed sponge cake. Other edible contents are enclosed, especially by a porous and soft spongy tissue exposed over the entire surface of the outer skin, and a densely textured inner skin.
The present invention relates to a method for industrially manufacturing confectionery that prevents the intrusion of edible contents such as bean paste and custard cream and has both Japanese and Western flavors.

BACKGROUND ART Recently, the distinction between Japanese sweets and Western sweets has disappeared, and sweets that have both Japanese and Western sweet flavors have become popular.One of them is a cake whose outer shell is made of sponge cake or castella cake, and whose inside is filled with custard cream. Sweets filled with such things are becoming popular.
This confectionery will have a strong Japanese confectionery flavor if you add sweet bean paste or Japanese confectionery-like contents such as red beans instead of custard cream, and as mentioned above, if you add custard cream or fresh cream, etc. It can be used as a Western confectionery. Typical methods for producing this type of confectionery are as follows.

First, in JP-A-51-115958, after injecting raw sponge dough into a bowl-shaped mold, an upper mold having an inverted bowl shape and smaller in size than the internal volume of the mold is inserted into the mold. is inserted and fired or vaporized in this state to form a bowl-shaped outer shell. After that, this upper mold is lifted and removed, and the concave part of the outer skin is filled with edible contents such as custard cream, and the upper opening is closed with raw sponge dough, and in this state it is baked or steamed. Manufactured by

In the confectionery 1 obtained by this method, as shown in FIG. 5a, the contents 2 such as custard cream, etc.
Secondary baking or evaporation is performed while the container is wrapped with the lid material 4, and the contents 2 such as custard cream inside are completely sterilized. but,
As mentioned above, the outer skin 3 is formed into a container shape by steaming or baking the sponge material between the mold and the upper mold, so the inner and outer surfaces of the outer skin 3 are exposed to the mold and the upper mold during steaming or baking. Because it is in contact with the frame, a dense epidermis 3a is formed on the front and back surfaces, and although the interior is porous and has a spongy structure with good texture, the spongy tissue does not adhere to the epidermis 3a. It gets soggy, its texture deteriorates, and it loses its characteristics as a sponge cake. In addition, a skin 4a is formed on the surface of the lid material 4 during secondary firing, etc., and this skin 4a
The internal spongy tissue is not exposed on the surface.

From this point of view, Japanese Patent Application Laid-Open No. 115959/1983 discloses that as shown in Figure 5b, a sponge cake is baked in advance by a conventional method, the sponge cake is sliced thinly, and the sheet is placed in a container in a mold. The outer skin 7 is molded into a shape, and the custard cream 5 is placed inside this container-shaped outer skin 7.
A method has been proposed in which the lid material 6 is closed with raw sponge cake dough, and then steamed or baked.

This method involves slicing the baked sponge cake into sheets, and making the outer layer 7 from this sheet.
It forms the For this reason, the surface of the outer skin 7 surrounding the custard cream 5 has a porous, uneven, soft surface unique to the sponge structure, and has a superior texture compared to the method shown in JP-A-51-115958. You can get delicious sweets.

However, with this method, it is necessary to first bake a sponge cake and then slice the sponge cake into thin sheets.In addition to the process of baking the sponge cake in advance, slice scraps are generated during the slicing process. occurs, and the product yield decreases. Further, although it is preferable that the sponge tissue appears on the front surface 7a of the outer skin 7, the sponge tissue is also exposed on the back surface 7b, and therefore, the back surface 7b of the outer skin 7
When the custard cream 5 enters from the inside and is cooled after evaporation, the custard cream decreases by the amount of the intrusion, and the outer skin 7 becomes depressed by that amount, which is not preferable.

In addition, since the bottom opening of the outer skin 7 is closed with raw sponge cake batter as the lid material 6, a similar skin 6a is generated on the surface of the lid material 6 during vaporization, and this skin 6a forms the surface of the outer skin 7. The sponge structure becomes extremely unbalanced, resulting in poor texture and impaired appearance.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned drawbacks. Specifically, when an outer skin is formed from a sponge-like dough by vaporization in a mold of a mold, the surface of the outer skin is In addition, if the baked sponge cake is cut into sheets and the outer skin is formed from these sheets, there will be loss when cutting out the sheets, which will reduce the yield. Custard cream etc. are sucked from the inner surface of the outer skin, and the texture deteriorates due to the formation of this part.Furthermore, if the opening of the outer skin is opened and closed with sponge dough and then steamed or baked, the surface The purpose is to solve the drawbacks such as the formation of a skin, which impairs the appearance and the inability to provide a soft texture.

<Structure of the Invention> Means for Solving the Problems and Their Effects That is, the method of the present invention involves placing a sheet of paper, synthetic resin, etc. on a substrate, and then dropping raw sponge material onto this sheet. The sheet is then peeled off from the back side of the vaporized fabric to expose the sponge structure on the back side of the fabric. A container-shaped outer skin is formed with the sponge tissue on the outside and the surface skin on the inside, and then the container-shaped outer skin is filled with edible contents, and then the opening of the container-shaped outer skin is closed. When producing a confectionery with a sponge cake as an outer shell by closing with a lid made of the raw sponge cake and vaporizing it again, after filling the container-shaped outer shell with edible contents, The opening of the outer shell is closed with a lid fabric made of raw sponge cake batter, then paper, synthetic resin, etc. are pasted onto this lid fabric and vaporized again, and then this sheet is peeled off from above the lid fabric. It is characterized by exposing a sponge structure on the surface of the lid fabric.

Therefore, in the method of the present invention, raw sponge cake batter is vaporized one by one on a substrate through paper or the like, so when making the outer shell, no raw material batter is wasted, and productivity is improved. Extremely expensive.

Alternatively, vaporization is performed through paper, etc., the paper is peeled off, and an outer skin is formed with the peeled side inside.
In order to fill this outer shell with edible contents and wrap it,
The sponge structure is exposed on the outer surface of the confectionery, resulting in a confectionery that is extremely beautiful and has an excellent texture.

In addition, on the inner surface of the outer skin, there is an epidermis that was generated during the previous evaporation, and this epidermis is dense, so even if a liquid such as custard cream is wrapped, the inner surface of the outer skin will remain inside the outer skin. Unlike conventional products, custard cream and the like do not enter the inner surface of the outer skin, and the texture and flavor do not deteriorate.

Furthermore, although raw sponge dough is used as the lid material to close the outer shell, a sheet such as paper is pasted on top of the lid material and baked, and this sheet is peeled off to expose the sponge tissue to the surface. As a result, a homogeneous spongy structure appears in the outer skin and the lid material as a whole, which further improves the texture and makes the appearance softer, resulting in an extremely beautiful cake.

Therefore, the structure of these means and their operation will be explained in more detail with reference to the drawings as follows.

First, FIGS. 1 and 2 are explanatory diagrams of each step of vaporizing the sponge cake dough through a sheet and peeling off the sheet prior to molding the outer skin.As shown in FIG. For example, draw paper 11 on top of 10. 1 piece of raw sponge cake batter on top
2 (hereinafter simply referred to as dough 12) was dropped one by one, and this was vaporized as described below. This fabric 12
Generally, a blend of castella dough is used, but any blend other than castella dough may be used as long as a sponge structure can be obtained. The shape of the drop onto the substrate 10 is circular or oval when molded into a hemispherical shape as described later.

Next, each fabric 12 is placed in a vaporizing oven (not shown) together with the substrate 10 and vaporized. When each fabric 12 is vaporized in this way, the inside of the fabric 12 is vaporized and becomes a soft sponge structure, while the exposed surface 12a is heated and becomes a dense skin 12a; The back surface 12b of the fabric 12 that comes into contact with the fabric 12 remains a sponge structure like the inside. For this reason, after steaming, the fabric 12 is pulled out from the steaming kiln together with the base 10, as shown in FIG.
When the paper 11 is peeled off, the sponge-like porous back surface 12b is exposed. Therefore, the peeled dough 12 is used as follows to form an outer skin 13 into a container shape, and then the contents 14 are filled into the outer skin 13, and the opening of the outer skin 13 is filled with the raw lid material 16. After closing the lid material 16, a sheet material 17 such as paper or synthetic resin is pasted onto the lid material 16, and vaporization is performed in this state.

That is, the surface of the dough 12 after steaming, that is,
It is placed in a hemispherical molding frame 15 with the outer skin 12a as the inner surface and the back surface 12b as the outer surface, and as shown in FIG. 3a, when pressed lightly from above, a container-shaped outer skin 13 is molded. The back surface 13a of this outer skin 13 corresponds to the thin and dense skin 12a of the fabric 12, and the surface 1
3b is the epidermis 1 of the spongy porous fabric 12
2a corresponds. Edible contents 1 such as custard cream, bean paste, etc. are contained in the container-shaped outer shell 13 having this structure.
4 (see Figure 3b). In addition, edible contents include custard cream, bean paste, and other edible contents, and do not necessarily have to be in liquid form.
Solid materials, especially solid materials containing moisture, can also be filled.

After filling the container-shaped shell 13 with the edible contents 14, the upper opening of the shell 13 is closed with a lid material 16, as shown in FIG. 3C. This lid material 16 is usually a spongy material, that is,
A sheet material 17 such as paper or synthetic resin is pasted onto the lid material 16, which is a raw material that has not been vaporized (see FIG. 3d).

Next, as described above, the contents 14 are wrapped with the outer skin 13 and the lid fabric 16, and then steamed again in the steaming oven, and then the sheet material 17 is peeled off from the surface of the lid fabric 16 after steaming. , exposing the surface sponge tissue (see Figure 3e).

When vaporized in this way, the edible interior becomes the outer shell 1
3 and the lid material 16, the custard cream etc. inside can be completely sterilized.Furthermore, since the surface is covered with the sheet material 17 during vaporization,
No epidermis is formed on the surface of the lid fabric, and the sheet material 17
Spongy tissue appears where it has been removed, and the surfaces of the outer skin 13 and lid material 16 are entirely covered with a soft sponge tissue. The evaporation time and temperature are such that the contents can be sterilized, and when the contents are custard cream, it is preferably about 8 to 7 minutes.

That is, as mentioned above, the outer skin 3 according to the conventional example has the outer skin 3a on the front and back surfaces as shown in FIG. 5a.
Alternatively, the outer skin 7 shown in FIG. 5b has a porous spongy structure exposed on its front surface 7a and back surface 7b. Among these, the former outer skin 3 has a thin epidermis 3a on the surface like a normal bun, and does not have the soft appearance characteristic of a sponge tissue. On the other hand, since the latter outer skin 7 is made of a sponge cake that has been fired in advance, the porous sponge structure is exposed on both the front and back surfaces 7a and 7b even after being vaporized. Therefore, when the custard cream 5 or the like comes into contact with the back surface 7b, the cream 5 enters through the pores of the sponge structure, and this portion becomes moist, resulting in a deteriorated texture and loss of flavor.

In contrast, in the method of the present invention, vaporization is performed through paper or the like, and the outer skin is formed by peeling off the paper. Therefore, as shown in FIG. 4, the surface 13b of the outer skin 13 is porous and the spongy structure that fully takes advantage of the characteristics of castella dough is exposed as it is, but the back surface has a thin skin 13a like a normal bun. Because of this, even if the content 14 is extremely fluid such as custard cream, the custard cream will hardly enter through the outer skin 13a on the back surface, and the custard cream etc. and the back surface of the outer skin will be completely isolated. Ru.

Furthermore, since the lid fabric 16 is made by applying a sheet material to the surface and steaming it as described above, and then peeling off the sheet material after steaming, the surface 16 of the lid fabric 16
A spongy tissue having the same quality as the outer skin surface 13b appears, and the entire confectionery is covered with the spongy tissue. In other words, similar to the conventional example shown in FIGS. 5a and 5b, the confectionery shown in FIG. surface 16 of lid fabric 16
A spongy structure appears in a, and the entire confectionery is equivalent to that covered with pre-baked castella cake, etc. In particular, this spongy structure on the surface of the lid material 16 is achieved simply by the interposition of the sheet material 17. Therefore, it can be easily and mass-produced.

Example First, paper (thickness 0.2
25 parts by weight (hereinafter simply referred to as parts), 25 parts of wheat flour, 25 parts of sugar, and 25 parts of butter.
It was dropped into a circular shape of 10 cm and 0.8 cm thick, and vaporized for 5 minutes with steam at around 100°C.

Next, after steaming, the paper is peeled off and the steamed dough is molded into a hemispherical container with the outer skin as the inner surface, and the custard cream is poured into the container-shaped outer skin (this custard cream is made from 90% milk). parts, sugar 30
part, 30 parts of Keiran, 5 parts of wheat flour, 5 parts of cornstarch
1 part was heated and kneaded. ) was filled. After that, the opening of the outer shell is closed using the raw sponge cake dough described above as a lid material, the above paper is pasted on top of this, and in this state, the above steam is applied again to
After steaming for a minute, the pasted paper was peeled off from the lid fabric and cooled.

As a result, the cross section of the confectionery obtained is as shown in FIG. 4, and a spongy structure appears on each surface of the outer skin 13 and the lid material 16, and the custard cream does not enter from the inner surface of the outer skin, and even after cooling, the outer skin remains I didn't feel depressed.

Moreover, when only the internal custard cream was removed from the outer shell of the cooled confectionery and the amount removed was compared with the previously filled amount, the weight loss remained at about 1 to 2%. It should be noted that this reduced amount was due to the custard cream not being completely removed when it was taken out of the outer shell and adhering to the back side of the outer shell, and did not enter inside at all.

For comparison, we made the confectionery shown in Figure 5b using a conventional example and similarly determined the weight loss of the custard cream, which was found to be 8 to 9%, indicating that a considerable amount of custard cream entered the outer shell from the inside. I realized that it was on.

<Effects of the Invention> In summary, the method of the present invention involves vaporizing raw sponge cake batter individually through paper, etc., peeling off the paper to form the outer skin, and forming the lid material on the surface of the raw sponge cake. It is made by attaching paper, etc. to the surface and evaporating it, and then peeling off the paper after evaporation. Therefore, while a skin is formed on the back side of the outer skin, a sponge tissue is exposed on the surface of the outer skin and the lid material. As a result, the raw dough is not wasted at all, the inner skin prevents the contents from penetrating into the outer skin, and the entire confectionery is covered with a sponge structure, resulting in extremely delicious confectionery with excellent texture. It can be obtained with extremely simple equipment.

[Brief explanation of drawings]

Figure 1 is an explanatory diagram of an example of the process of evaporating raw sponge cake dough according to the present invention, Figure 2 is an explanatory diagram of an example of the process of peeling paper from the evaporated dough, and Figure 3a,
b, c, d, and e are explanatory diagrams showing each step of the method of the present invention in cross section, Fig. 4 is a cross-sectional view of a confectionery obtained by the method of the present invention, and Fig. 5 a and b are cross-sectional views of confectionery obtained by the conventional method. FIG. Reference numerals 10...Substrate, 11...Paper, 12...Sponge cake dough, 12a...Skin, 13...Outer skin, 14...Contents, 15...Mold, 16...Lid fabric, 17...Paper.

Claims (1)

[Claims] 1. A sheet of paper, synthetic resin, etc. is placed on the substrate, and raw sponge cake batter is dropped onto this sheet and vaporized to form a skin on the surface. The sheet is peeled off from the back side to expose the spongy structure on the back side of the dough, and then a container-shaped outer skin is formed from the evaporated dough with the sponge tissue on the back side on the outside and the skin on the front side on the inside. Then, after filling the container-shaped shell with edible contents, the opening of the container-shaped shell is closed with a lid made of the raw sponge cake, and the sponge cake is vaporized again. When producing a confectionery with an outer shell, after filling the container-shaped outer shell with edible contents, the opening of the container-shaped outer shell is closed with a lid made of raw sponge cake dough, and then the lid is closed. A sponge cake is made into an outer skin by pasting paper, synthetic resin, etc. onto the dough and vaporizing it again, and then peeling off this sheet from above the lid material to expose the sponge structure on the surface of the lid material. Confectionery manufacturing method.